Scrumptious Sunday ~ Bread is the Theme ~ Cinnamon Raisin Loaf & Cinnamon Banana Bread

Scrumptious Sunday hosted by Meredith at Mercedes Rocks

2 cups + 2 teaspoons warm water
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour
2 tablespoons cultured Buttermilk powder
1 cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
2 cups golden raisins
2 tablespoons cinnamon
1 Jumbo egg, beaten
1 egg white, beaten

  • Combine 1/4 cup of the warm water and yeast in your mixer’s bowl.
  • Let sit until creamy, about 10 minutes.
  • Add the flour, buttermilk powder, 1/4 cup of the sugar, salt, 3 tablespoons of the butter and the remaining water.
  • Mix on low just until combined.
  • With dough hook mix on medium 5 minutes.
  • Add raisins and mix until firm.
  • Transfer to a lightly floured surface and knead into a ball.
  • Oil a large bowl, place dough inside, cover and let rise in warm place until double in size – about 1 1/2 hours.
  • Generously spray 2 loaf pans with PURE.
  • In a small bowl combine the remaining sugar and cinnamon, setting aside a tablespoon as topping.
  • Split dough in half re-wrapping 1/2 in the oiled bowl.
  • Press the other piece of dough into a 10×12 rectangle.
  • Brush with 1/2 the whole beaten egg.
  • Sprinkle half the cinnamon sugar.
  • Drizzle with 2 tablespoons of the melted butter.
  • With the back of a spoon lightly rub over the butter and cinnamon blending the butter and sugar mix.
  • Starting with the short end roll up the dough gently.
  • Pinch the ends together.
  • Transfer to pan, seam side down.
  • Cover with greased plastic and allow to rise 1 hour.
  • Repeat with other loaf.
  • At 45 minutes pre-heat oven to 425 degrees.
  • Brush each with the egg white.
  • Top with 1/2 the reserve sugar/cinnamon mixture.
  • Bake 15 minutes and then lower temperature to 400 degrees.
  • Bake 15 minutes more and lower temperature to 350 degrees and bake 15 minutes more.

1 cup firmly packed brown sugar
1/2 + 1/2 cup butter, softened
2 ripe bananas, mashed
1/2 cup golden raisins
1/4 cup rum
1/2 cup crushed walnuts
1/2 cup sugar
2 Jumbo eggs
1 3/4 cups bread flour
1 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons cinnamon

  • In a small bowl pour the orange juice over the raisins and set aside.
  • Preheat oven to 350°.
  • In a small saucepan melt 1/2 cup butter.
  • Stir in brown sugar until dissolved.
  • Add bananas and walnuts, stirring to coat.
  • Cool.
  • In a large mixing bowl cream 1/2 cup butter and sugar until fluffy.
  • Add eggs mixing well after each addition.
  • Sift together flour, cinnamon, baking soda and baking powder.
  • Gradually add flour mixture to creamed mixture blending well after each addition.
  • Add in cooled banana mixture.
  • Divide batter between greased loaf pans.
  • Bake 45 minutes or until toothpick comes out clean.
  • Cool in pan 10 minutes & then finish cooling on wire rack.

1 1/3 cup powdered sugar
4 ounce cream cheese, softened
1 teaspoon lemon juice

  • Combine all together.
  • Drizzle over breads.
Don’t forget to come back and join us for
The Bread Round Up on October 15th.
Click here to learn more.


Sounds delicious Tamy! I have a sour cream banana bread that I particularly like, but I’m always up for new bread recipes… These would have been great for Need to Knead as well.